Kitchen appliances and utensils: stove, kitchen scale, measuring cup, glass shape, pan, bowl, flat plate, cutting board, knife, kitchen spatula, tablespoon, paper towels
Ingredients
| White cabbage | 1.3 kg |
| beet | 400 g |
| celery greens | 10 g |
| hot red pepper | 1 PC. |
| black peppercorns | 10 pieces. |
| allspice | 8 pcs |
| Bay leaf | 2 pcs. |
| garlic | 1-2 cloves |
| salt | 3.5 tbsp. l |
| water | 4 l |
Step cooking
- Using a knife, peel 400 g of beets and rinse thoroughly under cold running water, then dry with paper towels. On a cutting board, cut beets into thin plates.
- Rinse under water 1 pc. hot red pepper, then cut the stalk and cut the pepper in half. Carefully remove the seed core. Then chop the hot peppers with a medium sized straw.
- Put a layer of beets on the bottom of a glass dish or pan, and place a few straws of red pepper on top of it. Peel 1-2 cloves of garlic and cut into slices. Then spread a few cloves of garlic on top of the beets.
- Rinse approximately 1.3 kg of white cabbage under running water. If necessary, remove the damaged top leaves of cabbage. Then cut the head in half and divide each half into several slices.
- Pour about 2 liters of water into the pan and bring it to a boil on the stove. Then pour 0.5 tbsp in water. l salt, mix and carefully place the cabbage in a pan. Blanch the cabbage for 2 minutes over medium heat, then remove it from the water with a spatula and place in a separate bowl.
- Paste half the cabbage over the beets in a thick layer. And on the cabbage with the same layer, lay the beets, hot pepper and chopped garlic. Then lay out the rest of the cabbage, and on top of it repeat the layer with beets, peppers and garlic.
- Make marinade for cabbage. Pour 2 liters of water into the pan and put it on medium heat. Put 10 pcs in water. black peppercorns and 2 pcs. bay leaf. Also add 8 pcs. sweet peppers. Pour into the water 3 tbsp. l salt and mix well. Then wash about 10 g of celery greens and add it to the pan. Stir everything, bring to a boil and cook for 2 minutes over medium heat.
- Pour the cabbage in the mold with the finished marinade, and put the celery on top so that the marinade completely covers the cabbage. Press the cabbage lightly with a flat plate and cover the pan with a lid. Leave the cabbage as it is at room temperature for 3 days. After this time, colorful cabbage is ready. Keep it in the refrigerator.
Video recipe
How to prepare all the vegetables and properly place them in the pickling mold so that the cabbage is evenly colored, you can watch the video in detail.
Pickled cabbage is an unusual, bright, crispy appetizer that will perfectly complement any main course. Cooking spicy cabbage is quite simple, but its taste will captivate you the first time. Try to make cabbage with a rich taste for this recipe and share your impressions in the comments. Tell us what spices you use for the spicy taste of cabbage in Gurian.
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